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Texican Ribs with Toblano Sauce |
12 racks PrairieFresh® Baby Back Ribs
4 ozs. Jalapeno Peppers
8 ozs. 1 cup Canned Jalapeno Juice
4 lbs. 1 cup Jalapeno Barbecue Sauce
1 1/2 lbs. Poblano Peppers
Toblano Sauce
12 ozs. 4 each Cilantro bunches
5 1/2 lbs. Tomatoes
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Ribs Place ribs on grill, meat side down. Brush sauce generously on bone side. Cook about 2 minutes. Turn ribs over and brush sauce generously on meat side. Cook about 3 minutes and turn again. Cook 1 minute and turn again. Brush on sauce and turn again. Repeat process until ribs are well coated with sauce and internal temperature reaches 165F. (Sauce must be added in stages in order to adhere.)
Toblano Sauce Place tomatoes and Poblano peppers on hot grill. Cook, turning, until browned on all sides. Place in container and cover with plastic film. Let steam 2-3 minutes. Remove stems from Poblano peppers. Place peppers in blender with tomatoes. Remove stems from cilantro and add cilantro to blender. Remove stems from jalapenos and cut jalapenos into 1-inch pieces. Add to blender. Pulse 3-4 times to coarsely chop. Place vegetable mixture in large saucepan with barbecue sauce and jalapeno juice. Heat until sauce reaches 165F; then simmer 10 minutes. (Yield is 30 servings.) |
Serves 12 |
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Calories |
-- |
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Protein |
-- |
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Fat |
-- |
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Sodium |
-- |
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Cholesterol |
-- |
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Saturated Fat |
-- |
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Carbohydrates |
-- |
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Fiber |
-- |
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